CHICKEN PIE

Ingredients

For the filling:

  • 500 g boiled chicken breasts cut into cubes
  • 200 g chopped mushrooms
  • 3 tablespoons butter
  • 1 medium finely chopped onion
  • 2 chopped carrots
  • 120 g flour
  • 700 ml chicken broth
  • 1 tablespoon thyme
  • 1 tablespoon origano
  • 100 g frozen peas

For the crust:

  • 60 g Extra white flour type 400
  • 2 tablespoons baking powder
  • 3 tablespoons milk
  • 1 egg
  • 100 g yellow cheese

4

180

PREPARATION

Mix the flour, salt and butter with a wooden spoon. Add the water and the previously beaten eggs. Mix everything to get a homogeneous mixture. Put the dough prepared in this way in a bowl and leave it in the refrigerator for 2 hours. Knead the dough and divide it into two parts. Form one part of the dough cover a deep round pan and put it back in the fridge to harden. Melt the butter in a pan on the fire and fry the mushrooms, carrots and onions in it. Add the flour and mix everything well. Gradually add the chicken broth. Cook the filling for 10-15 minutes or until the mixture thickens. Finally, add the peas and pieces of chicken. Place the cooled filling in the pan on top of the dough. For the top crust, mix the flour and pastry. Add the eggs and milk and mix well to get a crumbly mixture. Optionally, yellow cheese is added. Mix everything well. The prepared crust is applied on the upper surface. Bake in a preheated oven at 190° C for about 30 minutes. Then reduce the oven to 170° C and bake for another 30 minutes.
Pastry

Pastry

For the dough: 1kg Bakery flour type 500 2 teaspoons salt 1 margarine 40g yeast 2 eggs 150ml cooking oil 100ml milk 2 teaspoons sugar 300 ml of water Sesame or caraway seeds for decoration.

90
QUICK SNACK

QUICK SNACK

For the dough: 500 g Extra white flour type 400 220 ml sour water 4 tablespoons cooking oil a pinch of salt 250 g butter or margarine For coating: 2 tablespoons sour cream 2 tablespoons mustard 150 g thin bacon slices 1 egg, lightly beaten with a fork sesame

6-890
CROSTATTA

CROSTATTA

350 g Extra white flour type 400   250 g unmelted butter cut into cubes 1 egg yolk 100 g powdered sugar 30-49 ml cold water 1 jar of apricot jam

6120
EASTER POGACHA

EASTER POGACHA

500 g Extra white flour type 400 250 g lukewarm milk ½ fresh yeast 3 tablespoons sugar pinch of salt 1 teaspoon of alcoholic vinegar For the filling: 200 g cow cottage cheese 100 g chopped fresh spinach

6-8155
TOMATO AND SOUR CREAM GALETTE

TOMATO AND SOUR CREAM GALETTE

For the dough: 270 g Extra white flour type 400 1 teaspoon sugar 1 teaspoon salt 200 g cold butter 100 ml cold water For the filling: 2-3 tomatoes 300 g sour cream dry or fresh dill, finely chopped 1 clove garlic 100 g finely grated yellow cheese olive oil 1 egg for coating

2-460
CHOCOLATE ROLL WITH PUMPKIN FILLING

CHOCOLATE ROLL WITH PUMPKIN FILLING

For the roll: 100 g Extra white flour type 400 25 g of cocoa 1 teaspoon baking powder 1 teaspoon salt 4 eggs 150 g sugar 2 tablespoons milk 1 teaspoon vanilla extract For the filling: 200 g pumpkin puree 120 g butter at room temperature 300 g powdered sugar 1 teaspoon cinnamon a few […]

1250
CHICKEN PIE

CHICKEN PIE

500 g Extra white flour type 400 1 teaspoon salt 250 g butter 500 ml water 2 eggs For the filling: 500 g boiled chicken breasts cut into cubes 200 g chopped mushrooms 3 tablespoons butter 1 medium finely chopped onion 2 chopped carrots 120 g flour 700 ml chicken broth 1 tablespoon thyme 1 […]

4180
STRAWBERRY CAKE

STRAWBERRY CAKE

3 tablespoons Extra white flour type 400 8 eggs 8 tablespoons sugar 1 tablespoon oil 150 g chopped walnuts 100 g raisins 1 baking powder For the filling: 500 ml sweet cream 150 ml cream cheese 50 g powdered sugar Strawberries 100 g cooking chocolate

8-10105

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